My friend, Maria, is always talking about her short ribs. She can’t believe that I haven’t made them. So, she talked me in to trying them. She talks me in to a lot of things by convincing me how fun it’ll be. I drew the line when she wanted me to “support” the Vikings before this last season started. They had a pretty good year last year, with Favre at his finest, but I can not like the Vikings. At the end of last season, I said that he was hurt. I had a feeling. I just teased her about how thankful I was that I never routed for them! I didn’t dislike the Vikings as much as I did when Favre came here. Enough about that.
I went to the meat counter and picked out some lovely beef short ribs, not too fatty. I’ve made pork ribs a bunch of times, but haven’t really used a recipe. This recipe is adapted from “dadcooksdinner.com”. This can be made a day ahead.
4 lbs. short ribs
f/2 tsp. black pepper
1/2 tsp. cayenne pepper
2 cups chicken stock
1 cup red wine
1 onion (I cut this in large chunks)
4 cloves of garlic
1 bay leaf
2 tbsp. ketchup (or tomato paste, if you have it)
You can brown the ribs a little in the pressure cooker before the pressure cooking process. I didn’t do this, to save time.
Put all ingredients in pressure cooker. Bring to full pressure. Reduce heat, but maintain pressure. Cook on full pressure for 25 minutes. Then start to release pressure. Try to release pressure within 15 minutes. Open the lid away from you, so the steam escapes from the back.
After pressure has been released, put ribs on one platter. Pour sauce in a “fat separator” if you have one. Otherwise, put all of the sauce in a bowl, cover, and refrigerate. The fat will rise to the top of the bowl. This sounds horrible, but it beats the alternative! Refrigerating the ribs is an easy way to further reduce the fat. Mine had just a little bit - hardly worth the exercise.
If refrigerated, heat the sauce and the ribs.
Top the ribs with the sauce.
Sit down and enjoy with plenty of napkins!
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